Indonesian-Style Chicken Breast Rendang With Green Bean Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Trim, then cut your green beans in half

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low and add the halved green beans

Cook, covered, for 10-12 min or until all the water has absorbed and the rice and green beans are cooked

Once done, remove from the heat and keep covered until serving – this is your green bean rice

While the rice and beans are cooking, peel and roughly chop (or grate) your garlic

Crush your cardamom pods open by squashing them with the side of a knife and discard the outer green skins

Grind the chopped garlic, cardamom seeds, 1 tsp [1 1/2 tsp] [2 tsp] black pepper (freshly ground is best!), ginger paste and a pinch of salt in a pestle & mortar to form a coarse paste – this is your spice paste

Cut your chicken breast portion[s] into bite-sized pieces

Add the chopped chicken, chipotle paste (can't handle the heat? Go easy!) and spice paste to a bowl and mix thoroughly – this is your coated chicken

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a high heat

Once hot, add the coated chicken and cook, covered, for 4-5 min or until nicely browned

While the chicken is cooking, chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 200ml [300ml] [400ml] boiled water then add your fish sauce – this is your coconut stock

Flip the chicken, then add the coconut stock to the pan

Cook, uncovered, for a further 6-8 min or until the chicken is cooked through (no pink meat!), the liquid has evaporated, and the sauce has thickened – this is your Indonesian-style chicken breast rendang

Fluff the green bean rice with a fork